“ Yummy late night zichar spot! Came here with the family after a looong bus ride back from malaysia, not intending to eat much...but ended up pigging out here anyway :p My mum had heard of the top notch sambal here so we had to try it!! It's very much a traditional coffee shop - the outdoor seating didn't have fans or ventilation but I suppose that's quite normal. Very no frills atmosphere. At 9pm on a weekday there were 2-3 other tables filled too. The owner seemed to be still doing the cooking himself - his face was in the newspaper clippings on the walls. We ordered fried pomfret with sambal, which was HUGE. We couldn't even finish it between the 3 of us! It had a ton of meat, and I usually don't like fried fish but the meat on this was fresh and not dry. Super addictive and not extremely spicy - more of a prawn taste. We also shared a sambal kangkong - the medium was huge at $8, much bigger than other zichar stores. The hor fun was surprisingly good, even though it's not known as a specialty here! The sauce was very tasty, and doesn't seem to be from MSG (since I drank a ton of it, but wasn't thirsty afterwards aha). I'll be back with a larger group the next time I'm craving chili fish (quite rarely) or when I'm around the area (quite often) ”

“ Lai Huat Seafood is a local zi char which started in Tyrwhitt Road in 1990 had moved from to Horne Road. It seems that there is another one at Rangoon Rd which claimed to have opened since 1963 . How they are related is not the main question but the food. It is no wonder that the walls are plastered with so many celebrity photos and newspaper report. the eatery is just next to the road and looking at the Sambal fish at every table, I know I am in for a good feast. Die die Must Try is the Sambal Belanchan Pomfret ($28) if you are a spicy eater. Buried under a pile of Sambal belachan, the deep fried pomfret was super crispy or to put it clearer, Crunchy to the bones. Nothing beats the Sambal version here and is totally different from Sambal BBQ stingray. It was choked full of savoury dry fried hae bee () that is fried till fragrant, with the chilli oil soaked through the skin. When it was first served, I thought why so little Sambal? compared to the sole fish version ($20). But it was actually more than sufficient.It is so spicy and salty that it needs to go with rice , unlike Sambal stingray which can go without it. The black pepper crayfish ($18) stings your tongue but is not too fiery. The meat became slightly tough because this was deep fried rather than stir fry. Skip this if you want to reduce the risk of "heat" stroke (assuming that one has ordered the Sambal belachan fish) but one certainly won't regret having this as well. Stir fry Kailan ($6) remained crunchy under the starchy gravy but could do with less salt. In fact, this applies to all the dishes we've had that day. For something lighter but not too much, the golden beancurd ($8) is not the average deep fried Chinese tofu or silky Japanese tofu. Mixed with some thing that resembles squid-like paste, the tofu is like a dense cotton that has a umami taste on it's own. It's good without the Thai sweet and sour dip but I prefer to coat some on it to cut through the greasiness. In short, although Lai Huat's menu items might be limited, at least each is of decent quality that explains why people from all race, flocked there every now and then to satisfy their sambal crave. The boss lady, Lao ban niang, who we thought was just in charge of taking drink orders, was actually a very friendly auntie and wished us gong xi fa cai before we left. Might be just a simple gesture but it was sure a sincere one that customers would remember. ”